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Six Greens a-Laying Frittata

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    10 minutes


8 eggs
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1 Tbsp. minced garlic
1 cup finely chopped baby spinach, loosely packed
1 cup finely chopped arugula, loosely packed
1/2 cup chopped parsley leaves
1/2 cup chopped cilantro leaves
1/4 cup chopped chives
1/4 cup chopped dill
1 Tbsp. olive oil
1/3 cup feta crumbles
Six Greens a-Laying Frittata


1. Whisk eggs, salt, pepper, and garlic together in a large bowl. Add spinach, arugula, parsley, cilantro, chives, and dill to eggs.
2. Preheat broiler. Heat oil in a large nonstick, oven-safe skillet over medium heat. If you don't have an oven-safe skillet, use a regular nonstick skillet and have on hand a 9-inch pie pan sprayed with vegetable cooking spray.
3. Add eggs and cook until almost set, about 3 to 4 minutes. Lift edges and tip skillet slightly to allow any uncooked eggs to flow underneath. Remove from heat.
4. Sprinkle frittata with feta and broil 4 to 5 minutes until eggs are thoroughly cooked. If using pie pan, slide frittata from skillet into pie pan, then broil.
5. Cool frittata slightly in pan, then transfer to a plate. Cut into wedges. Serve hot, at room temperature, or cold.
Source: Hannaford fresh Magazine, November - December 2013


Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 150 kcal (8%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 3 g (13%)
Cholesterol 245 mg (82%)
Sodium 260 mg (11%)
Total Carbohydrates 4 g (1%)
Dietary Fiber 1 g (4%)
Protein 10 g (17%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a